If there’s anything that can get people talking, it’s food—particularly how one dish can take on different forms from one home to another.
And in Filipino dining culture, there are a few dishes that spark as much conversation as sisig.
What started as a simple Kapampangan favorite has evolved over the years. This meaty, sizzling dish has become a canvas for different preferences and interpretations.
Whether it’s served crispy or soft, with liver spread or egg, the debate over what makes a good sisig has long been part of its appeal.
The most polarizing question of all, though: Does mayonnaise belong in sisig?
Depending on who you ask, the answer can range from an enthusiastic yes to a firm no. Yet perhaps the reason it’s iconic is because—in reality—there’s no single way to enjoy it.